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Korean Zucchini Potato Pancakes

Custo $5, economizar $10

Fonte: Recommended by CookGo

  • 15 Min
  • 2 Porções
  • $5

INGREDIENTES

  • Vegetables

    • 🥒 1 zucchini, thinly sliced
    • 🥔 2–3 potatoes, thinly sliced
    • 1–2 chili peppers, finely chopped

  • Protein

    • 🥚 2 eggs

  • Flour

    • 2 tbsp glutinous rice flour or starch

  • Seasoning

    • 🧂 1/3 tbsp salt

  • Cooking Oil

    • 🧈 1 tbsp butter

PASSOS

1

Thinly slice the zucchini and potatoes. Sprinkle with 1/3 tbsp salt and let sit for 10 minutes.

2

Squeeze out the water from the zucchini and potatoes without rinsing. Mix with chopped chili peppers, 2 tbsp glutinous rice flour, and 2 eggs to form a batter.

3

Heat 1 tbsp butter in a pan. Spoon the batter onto the pan and cook until golden brown on both sides.

4

Serve with sriracha sauce or ketchup for added flavor.

NUTRIENTES

Por 1 Porção

🔥

250

Calorias

  • 10g
    Proteína
  • 30g
    Carboidratos
  • 10g
    Gorduras

💡 Dicas

Use a non-stick pan for easier flipping.Adjust the chili pepper quantity based on your spice tolerance.You can substitute glutinous rice flour with regular flour if unavailable.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.